When I created this amazingly delicious, super soft and oh-so-satisfying recipe, I was troubled by how to serve it. Should I cut into squares, or spoon onto bowls (and possibly top with coconut whipped cream)?! The texture is so moist, almost custard like, that eating it warm out of a bowl would have been fine too. But clearly it’s not so soft that it doesn’t hold up when cut, as you can see. Either way, you cannot go wrong.

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Pumpkin Pie Cake

Coconut flour can be a tricky flour with which to bake. It absorbs a ton of liquid, so I seldom use it alone; I usually combine it with almond flour. I set out to make a nut-free treat though, so almond flour was not an option. The result is a rich and satisfying cake with a slightly "pumpkin pie" texture. Feel free to melt more chocolate chips and drizzle on top.

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Erin Woodbury

I'm a happily married fitness freak and mom to three amazing, super-fit kids. My passion is creating original recipes and transforming unhealthy eats into healthy treats. I believe in balancing macro-nutrients as often as possible, and cooking to delight the ones I love in the cleanest, yummiest ways possible. As a nutrition coach, trainer and fitness instructor, I feel food is fuel, but it should also taste splendid, because after all, you only live once.